Feb 152016

Grazie to Jennifer McIlvane of Life Italian Style for this delicious traditional Umbrian recipe.

500g flour (about 2 ½ cups)
1 packet Lievito Piazzaiolo – 2 tablespoons baking powder
pinch of baking soda
1 glass warm water
3 tablespoons Trampetti Extra Virgin Olive Oil
3 tablespoons Parmigiano
pinch of salt


  1. Make a well with the flour and add the lievito (baking powder) and water mix well.
  2. Add the rest of the ingredients, and mix well.  Knead the dough for about 10 minutes, then let rest for 30-60 minutes.
  3. Divide the dough into 2 balls, and roll out into a round “pizza” shape.
  4. Place onto a hot ungreased griddle and stab with a fork.  When it begins to turn dark brown flip and continue cooking until the other side is dark brown.
  5. Let cool for a few minutes then slice and serve with sliced salumi, greens and cheese.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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